1 Preheat oven to 375
2 Line a large roasting pan with aluminum foil and coat with 2 tbsp olive oil
3 Chop eggplant, tomatoes, zucchini and red onion and spread evenly on pan
4 Place chicken breast on top of veggies
5 Add remaining olive oil, lemon juice, garlic and red wine vinegar over the chicken and vegetables
6 Top with paprika, oregano, salt, pepper, red pepper, cumin, salt and pepper
7 Bake for 30-45 minutes until chicken is done
8 Serve with hummus or quinoa and enjoy!
